Mocha Truffle Trees Recipe

Mocha Truffle Trees Recipe

I serve my layered, Kahlua-spiked wedges every year at our annual Christmas party. They're so decadent, and the Pirouette cookies for the tree trunks make them fun. —Erica Janssen, Lindstrom, Minnesota

Directions

In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.

Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer.

Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set.

To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees.Yield: 12 servings.

TO MAKE AHEAD: Tart can be made 1 day in advance. Cuts best when cold.

Originally published as Mocha Truffle Trees in Taste of Home Christmas Annual
Annual 2013, p112

In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.

Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer.

Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set.

To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees.Yield: 12 servings.

TO MAKE AHEAD: Tart can be made 1 day in advance. Cuts best when cold.

Originally published as Mocha Truffle Trees in Taste of Home Christmas Annual
Annual 2013, p112